Whoopie Pies
A delicious chocolate brownie whoopie pie with a decadent peppermint whipped cream filling. These will be a hit with the kids and adults in your house!
Equipment
- Rimmed Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
For the Cakes
- 1 bag ZenSweet Dark Chocolate Brownie mix
- 1/2 cup avocado oil or coconut oil
- 2 eggs beaten
For the Filling
- 1 tsp grass fed gelatin Vital Proteins or Great Lakes brand
- 3 tbsp cold water
- 1 cup heavy cream
- 1/4-1/2 cup ZenSweet powdered in a coffee grinder or high speed blender
- 2 teaspoons matcha green tea *find one with a vibrant green hue, or sub green spirulina
- 1/2-1 teaspoon peppermint extract *brands vary in intensity, so add more to taste if necessary
Instructions
For the Cakes
- Preheat oven to 350
- Line 2 rimmed baking sheets with parchment paper & set aside
- In a small bowl, combine ZenSweet Dark Chocolate Brownie mix, oil, eggs and blend well
- Allow batter to rest for 5 minutes
- Use a cookie scoop to portion 1 1/2 tablespoon-sized mounds of batter 2 inches apart on the prepared pans, if needed pressing down to an even thickness
- Bake for 8-10 minutes, until puffy and the surface springs back when tapped
- Transfer with a metal spatula to a rack to cool completely
For the Filling
- Place cold water in a small, microwave safe bowl. Sprinkle gelatin over the water and let it bloom for 5 minutes. Place the bowl in the microwave and melt for 5-7 seconds.
- In a cold mixing bowl, whip the heavy cream to soft peaks. Add the powdered ZenSweet and combine, and then add the matcha and peppermint extract, and whip again.
- Drizzle in the gelatin and mix until stiff peaks form
- Spread a rounded Tablespoon of ZenSweet Whipped Cream on flat sides of half the cookies, then sandwich with remaining cookies
Video
Notes
Best stored in an air tight container in the fridge for up to 5 days.
- Cranberry: Omit the matcha and the peppermint extract, and use 2 tablespoons of pure cranberry juice (no sugar or water) to bloom and melt the gelatin.
- Pumpkin Spice: Omit the matcha and peppermint extract, and add 1 teaspoon of vanilla and 1/2 teaspoon of pumpkin pie spice to the whipped cream mixture.
- Egg Nog: If anyone experiments with this flavor, let us know how it goes! It sounds amazing.
- Peanut Butter: Add 2 tablespoons of peanut butter into the whipped cream, instead of the matcha and peppermint extract.
- Classic Vanilla Whoopie Pie recipe
Nutrition
Calories: 294kcalCarbohydrates: 25gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 158mgPotassium: 81mgFiber: 5gSugar: 1gVitamin A: 486IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!
Frosted Brownie Hearts
Servings: 10 Brownie Hearts
Equipment
- Oven
- Mixer
- Heart Shaped Cookie Cutter
- Parchment Paper
- 8x8 Brownie Pan
Ingredients
For the Brownie Hearts
- 1 bag ZenSweet Dark Chocolate Brownie mix
For the Frosting
- 1 cup grass fed butter, non-dairy butter or shortening
- 2 cups ZenSweet (powdered in a high speed blender or coffee grinder)
- 1-2 tbsp non-dairy milk
- 1 tsp vanilla extract
- pink and/or red food coloring
- 1 pinch salt
- sprinkles optional
Instructions
For the Brownie Hearts
- Prepare ZenSweet Dark Chocolate Brownie Mix following instructions on the bag
- Make sure to pour prepared mix into a parchment lined 8x8 pan
- For a full KETO version substitute 1 cup of sour cream plus 2 eggs instead of the 1 cup of yogurt listed.
- Bake as specified and let cool completely
- Once brownies are fully cool, use a small heart cookie cutter to make heart shapes
For the Frosting
- Whisk butter on medium speed until creamy, add powdered ZenSweet until well combined
- Add non-dairy milk 1 Tablespoon at a time until smooth and fluffy
- Add in vanilla, salt and food coloring and combine well
- Frosting can be separated in half to color half pink and half red
- Frost cooled brownies and decorate with sprinkles if desired
Notes
Leftover brownies keep well covered tightly in the refrigerator for 3 days
Keto Birthday Cupcakes
OMG! You are going to ❤️These Keto Birthday Cake Cupcakes ? are SO SO good... Moist beyond words!
Servings: 12 Cupcakes
Equipment
- Oven
- Muffin Pan
- Mixer
- Cupcake Liners
Ingredients
For the Cupcakes
- 1 bag ZenSweet Vanilla Bean Cake mix
- 1/3 cup unsalted butter or non-dairy butter softened to room temperature
- 3 large egg whites at room temperature
- 1/3 cup full-fat sour cream or non-dairy sour cream at room temperature
- 1/4 cup non-dairy milk at room temperature
- 1/2 cup rainbow sprinkles save some for garnish
For the Vanilla Buttercream Frosting
- 1 cup grass fed butter, non-dairy butter or shortening
- 2 cups ZenSweet monk fruit sweetener powdered in a high speed blender or coffee grinder
- 1-2 tbsp non dairy milk
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
For the Cupcakes
- Preheat oven to 350 Fahrenheit
- Line a 12-cup muffin pan with cupcake liners
- Using a mixer, beat the butter until smooth for about 2 minutes
- Add the egg whites and beat until combined, then beat in the sour cream
- With the mixer on low speed, add the Vanilla Bean Cake Mix until just incorporated
- With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix
- Gently whisk in the sprinkles
- Spoon the batter into the liners 2/3 full
- Bake for 18-20 minutes, or until just set in the middle
- For around 24 mini cupcakes, bake for about 11-13 minutes, same oven temperature
- Allow the cupcakes to cool completely before frosting
For the Vanilla Buttercream Frosting
- Whisk butter on medium speed until creamy, add powdered ZenSweet until well combined
- Add non-dairy milk 1 Tablespoon at a time until smooth and fluffy
- Add vanilla and salt and combine well
- Frost cooled cupcakes
Notes
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days
